Chocolate No Bake Cookies

The Mission:

Make the chocolate no bake cookies that my husband has been requesting. I checked out numerous recipe websites and this seems to be the classic recipe. I didn't bother hunting through my cookbooks for this one since I was in a hurry :)



The Ingredients:

• 1/2 cup butter
• 2 cups sugar
• 1/2 cup milk
• 4 Tbsp cocoa powder
• 1/2 cup peanut butter
• 2 tsp vanilla extract
• 3 cups quick cooking oats

The Instructions:
In a 4 quart pot combine butter, sugar, milk, and cocoa powder. Bring to a rolling boil and boil for one minute. Remove from heat and stir in the peanut butter and vanilla until smooth. Add the oats. Drop by rounded tablespoon onto wax paper lined cookie sheets. Cool until set.




The Results:
I think they turned out great. Though I probably should have made a double batch.... I doubt these will last long at my house. I really hope that I can refrain from eating all of them until my husband gets home on Monday.... Wish me luck :)

The Reviews:
coming soon!

Meaty Hot Dog Chili

The Mission:

Get out of my blog-less slump by blogging something easy and spur of the moment..... Hot Dog Chili it is! I learned how to make this simple and simply delicious chili from my husband, who learned it from his father. It's easy. It's yummy. It's popular. And it only takes three - yes (3) three! - ingredients.

The Ingredients:

• Ground Beef - 1 lb
  
• Ketchup - start with 3/4 cup
• Chili Powder - start with 3 Tbsps

The Instructions:

Brown the ground beef. Drain off the fatty grease. Stir in the ketchup - remember that it tastes best if it's Heinz ;). Stir in the Chili Powder. Let simmer for five minutes or so and then taste it. Add more ketchup or chili powder if needed. Repeat until you decide it tastes perfect. Then serve it with hotdogs, burgers, chips, or by itself on a bun - kinda like a sloppy joe ;)

The Results & The Reviews:

I think it turned out yummy as always. I like it best with all of the grease drained off. My husband would prefer some grease left on. But I'm cooking it, so I win. Honestly, most of our friends like it best when it's not drowning in fatty grease, so I figure I win all around :) I've been making this for years for various cookouts, barbecues, and random Wednesday night dinners and it's always gotten good reviews.

Lemon Glaze & Lemon Pound Cake

The Mission:
To make yet another dessert for my best friend's birthday party. He requested "chocolate" or "lemon" so here's part two! And again, instead of making a simple boxed cake, I tried something different :) I altered my Cream Cheese Pound Cake recipe by adding the zest of one lemon and leaving out the vanilla extract. Here's the original recipe: Cream Cheese Pound Cake.

The Ingredients:

• 1 1/2 cups butter, softened
  
• 1 (8 oz) package of cream cheese, softened
• 3 cups sugar
  
• 6 eggs
  
• 3 cups flour, sifted
  
• zest of one lemon

The Icing:

• 2 cups confectioners sugar, sifted
  
• 4 Tbsp butter, melted
  
• 4 Tbsp lemon juice (I used the juice from the lemon I zested and had the perfect amount!
  
• Mix all of the ingredients together until blended and pour over cooled cake.

The Instructions:
Preheat oven to 300*F. Cream the butter, cream cheese, and sugar together. Add eggs one at a time, beating well between each egg. Don't forget to scrape the sides of the mixing bowl. Add in the lemon zest and then slowly add the flour. I like to add one cup at a time, mixing thoroughly and scraping the bowl between each cup. Spoon the batter into a tube or bundt pan (it will be thick). Bake for approximately 1.5 hours. I usually set the timer for 1 hr 15 minutes and then test the cake for doneness. Cake is done when an inserted knife comes out clean.

The Result:
The icing ran way more than I thought it would. I'm not sure why. Perhaps I needed to thicken it up a bit by adding some more sugar. Who knows. Certainly not I. But the flavor was divine and complemented the cake very well. I think that the cake could use a tad more lemon flavor, so next time I might add a tsp of lemon extract in addition to the zest.

The Reviews:
Mark loved it! Which was the whole point of this recipe :) Everyone else thought it was really good. The rest of my dinner guests had very nice things to say about it, as did the recipients of my leftovers (namely coworkers and my parents). This twist on my pound cake is definitely a keeper :)

Somehow the pictures ended up being deleted. I shall blame the dog.

Dark Chocolate Cupcakes (with Chocolate Buttercream Icing)

The Mission:

• To make something chocolatey to bring to my best friend's birthday party. And instead of baking a cake, I figured I'd do something different and make cupcakes. And since box cupcakes are easy and boring, I figured I'd try out a new recipe. I chose this recipe from my America's Test Kitchen: Family Cookbook. I fell back on my favorite website - recipezaar.com - for the icing.

The Ingredients:

• 2 sticks butter
• 4 oz. bittersweet chocolate, chopped
• 1 cup cocoa powder
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups sugar
• 1 cup sour cream
  The Instructions:
• Microwave the butter, chocolate, and cocoa powder together, whisking often, until melted and smooth (took me about 4 minutes). Set aside to cool. Combine the flour, baking soda, baking powder, and salt together in a small bowl and set aside. In a large bowl, wisk the eggs and vanilla together, slowly whisk in the sugar until combined. Stir in the cooled chocolate mixture. Sift in half of the flour mixture, stir in the sour cream, and sift in the remaining flour mixture. Line two muffin pans with cupcake liners and fill about two-thirds full. Bake in a 350* preheated oven for 18 minutes or until done. Let cupcakes cool and ice as desired.

The Icing:

• 1/2 cup butter - softened
• 2 2/3 cup confectioner's sugar, sifted
• 1/3 cup half and half cream
• 1 1/2 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder, sifted

Cream the butter in a small bowl. Blend in the cocoa powder, vanilla, and the confectioners sugar alternately with the cream. Beat with an electric mixer until the desired consistency. If needed, add a more cream. Click here for the Recipezaar link!

The Results:

Well - I thought they turned out good. Though I have to admit, it was waaaaaay too much work for something that wasn't just absolutely fantastic. So I probably won't make these again. The idea of a dark chocolate cupcake went over very well, though.

The Reviews:

I had my husband test them out before I took them to the party. He said that they were too bitter. Obviously he doesn't really care too much for dark chocolate. He made sure to tell me that it was a personal preference and that he wasn't implying that my cupcakes were awful. He said they were "hoity toity." hahaha. I got a big laugh out of that :) Everyone else who tried one liked them..... one person said they were very rich. Dad gave me his honest opinion and told me they were slightly on the dry side, but that he and Mom enjoyed them regardless. So this recipe isn't a winner, but it wasn't a total loss either.

Gingerbread Pumpkin Trifle

The Mission:
To make a smashingly fantastic dessert to take to Mark's parents house since they had graciously invited us over for Thanksgiving lunch. I wanted to make something a little bit fancier than a traditional pumpkin pie (though I love pumpkin pie dearly!), so when I came across this recipe listed in the Taste of Home Thanksgiving 2009 booklet, I knew it would be perfect.



The Ingredients:

• 1/2 cup shortening
• 1/3 cup sugar
• 1 cup molasses
• 1 egg
• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 3/4 cup hot water

Filling/Topping:

• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups heavy whipping cream
• 1/3 cup sugar
• 1 teaspoon rum extract

The Instructions:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form. Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

The Result:
Oh wow! It was fantastic. I loved it.... though I think that I might use a little less rum extract in the whipping cream next time. Though everyone else thought it was delicious just the way it was. It turned out really pretty, too. Which is always a plus when I'm taking a dessert somewhere for a special occasion.

The Reviews:
This dessert got RAVE reviews. Everyone who tried it told me how amazing it was. I am so pleased with myself :) It was definitely worth the effort to make all of this from scratch. This will be a dessert I make every year for sure!

Stir Fried Rice

The Mission:
To make stir fried rice for my husband since he's never had it homemade before. I had to head over to Mom's to copy down her recipe since I apparently didn't have it. Though her recipe is more of a guide line than an actual set-in-stone procedure, it's good to have the basics. For the veggies, I like to use frozen peas, carrots, and corn, though any veggie choice is fine. Fresh grated ginger is preferred, but powdered is fine if that's all you have on hand. Oh - and serving it with egg rolls or spring rolls is quite nice ;)

The Ingredients:

• 3 cups cooked, chilled rice
• 2 eggs, beaten
• 1/2 lb deli sliced ham, cut into strips
• 2 cups veggies - your choice
• 1 Tbsp cooking oil - I use peanut
• 1 tsp toasted sesame oil
• 4 Tbsp soy sauce - add more if needed
  
• 2 Tbsp fresh grated ginger OR 3 Tbsp powdered
• 2 - 3 dashes ground red pepper (optional and to taste)

The Instructions:
Spray a medium sized skillet with cooking spray and set on medium heat. Pour in the beaten eggs and tilt the pan until it forms a thin layer. Cook for a few minutes or until the egg is set. Invert the skillet over a cutting board to remove egg; cut egg into short narrow strips and set aside. In a large skillet, heat the oils. Stir-fry the veggies for 2-3 minutes or until warm. Add the rice, ginger, soy sauce and red pepper. Stir-fry for 3-5 minutes or until heated through. Stir in the egg strips and ham. Serve hot.
The Results:
It didn't turn out quite as good as Mom's.... probably because I had to use powdered ground ginger instead of fresh. Oh well. I will be sure to add ginger to my grocery list next week! I think I might've added a bit too much ground pepper, since the rice had quite a kick to it. But it was delicious regardless. I'm pretty pleased with how it turned out, considering I've never made it before.

The Reviews:
My husband LOVED it. Thank goodness! It's never a fun night at our house when he doesn't like my cooking.... no one ends up happy. I have a feeling I'll be making this quite often for the next little while. That's what usually happens when he likes a new recipe ;)

Pot Roast

The Mission:
Make Pot Roast.... 1 - because we have a ton of venison pot roast in the freezer.... 2 - because I love it.... And sometimes I just need to make what I want and not care too much what the husband says ;) I know he's not a fan of Pot Roast, but I'm pretty sure he can deal with eating it once or twice a year! It can't possibly be that bad.

The Ingredients:

• 3 lb pot roast (beef, venison, whatever)
• 2 Tbsp cooking oil
• 3/4 cup water
• 1 Tbsp Worcestershire sauce
• 1 tsp instant beef bullion granules
• 1 tsp dried basil, crushed
• 1/4 tsp salt
• 2 medium potatoes, peeled and cut into bite sized pieces
• 1 lb carrots, peeled and cut into bite sized pieces
• 2 small onions, cut into wedges
• 2 stalks celery, cut into bite sized pieces (optional)
• 1/2 cup cold water
• 1/4 cup all purpose flour
• Black pepper (optional)
  

The Instructions:
Trim fat from meat. In a 4-6 quart pot brown roast on all sides in hot oil. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt in a small bowl. Pour over the roast and bring to a boil. Then reduce heat and simmer covered for 1 hour. Add potatoes, carrots, onions and celery to the pot, return to a boil. Reduce heat and simmer covered for 45 - 60 more minutes or until everything is tender. Transfer the meat and veggies to a warmed platter and cover with foil, reserving juices in the pot. For the gravy - whisk the 1/3 cup of flour into 1/2 cup of cold water until no lumps remain. Stir into the juices is the pot. Cook and stir over medium heat until thick and bubbly. Add black pepper if desired. Serve the gravy with the meat and veggies.

The Results:
I think it turned out fantastic. Of course, I forgot to photo document how fantastic it turned out.... so you'll just have to take my word for it. The roast was perfectly tender, and the veggies turned out superb! I did add a bit of extra flour than the recipe called for in order to get my gravy to the desired consistency, but sometimes it happens.

The Reviews:
The husband ate it, and admitted that it tasted fine.... but did remind me that it's not his favorite and he really didn't want it again any time soon. Boo. It's always disappointing to me that he doesn't fawn over everything I make, though it's to be expected. My coworkers who saw my leftovers thought it looked and smelled fantastic, though. That's always a nice ego boost :)